Tuesday, October 29, 2013
Hot German potato salad
We celebrated Oktoberfest a little late this year, but that's OK because we still got it in before October faded away. As part of our dinner we had delicious sausages from Spar's European Sausage and Meats, German sweet and sour red cabbage, and this Hot German potato salad along with some German beers. All in all, a very tasty meal! I can't believe that October is almost over. October and November are my favorite months of the year and I'm trying to make sure I enjoy them fully (before the craziness of December takes over everything).
This potato salad recipe is just slightly adapted from The German Cookbook. Since receiving this book for Christmas last year, I have really come to love it and the process of learning more German recipes. If you are at all interested in German cooking, I highly recommend it! When my husband tasted this potato salad he said it reminded him of what his grandparents would serve when he was a kid. I previously posted the cold version which we also enjoy. This recipe will make enough to feed about four people as a side dish.
Hot German potato salad
8 medium Russet, or other boiling, potatoes
1/4 lb. bacon, diced
1 small white onion, diced
1/2 cup beef broth
1/2 cup apple cider vinegar
salt and freshly cracked black pepper, to taste
sour cream for serving, optional
minced chives or parsley, for garnish
Boil the potatoes whole and unpeeled in salted boiling water. Boil until just fork tender. Remove from the water, let sit until they are cool enough to handle (but still hot). Peel and slice into about 1/4-inch slices. Place in a large heat-proof bowl.
While the potatoes are boiling, cook the bacon in a skillet until it is almost cooked through, but not yet crisp. Add the onions and stir well. Continue to cook until the bacon is fully cooked and the onions are translucent, but not browned. Remove from the heat and stir in the beef broth and vinegar. Return to the heat and bring the mixture to a boil.
Pour the hot mixture over the potatoes. Gently stir them together. Season with salt and pepper. Add the sour cream, if using, and stir in the chives or parsley. Serve immediately.
What was I cooking one year ago?: delicata squash and hazelnut shortbread bars
Two years ago?: maple-glazed pumpkin cake
Three?: chili with pumpkin and black beans